PROMOD® and FLAVORPRO® speciality enzymes provide value-added solutions for the modification of plant and animal-derived proteins in a range of food and pet nutrition applications.
Protein hydrolysis is conducted in many industries for a range of applications. Whether it is to produce products for sports nutrition, the aging populations, infants, or pet food, protein fortification is a hot topic. By using one of our off-the-shelf enzymes or a customised enzyme unique to you, you can differentiate your product.
Combinations of proteases and lipases can be used to hydrolyse meat by-products and plant-based proteins to produce palatants. Palatants are flavours specifically produced by enzymically breaking down animal fats and proteins to give a sensory boost to pet food.
Like the food industry, the pet food industry is undergoing significant investment and innovation. But what is driving change in the pet food industry?
How Enzymes Can Add Value To Your Food Waste By-Products
With consumers changing attitude towards sustainability, a growing understanding of the impact manufacturing has on the environment and climate change businesses are reacting and are looking for ways to reduce their environmental footprint.
Biocatalysts Ltd launch Protease Preparation for the Valorisation of Animal Waste Protein
Enzyme specialists, Biocatalysts Ltd, announce the launch of their new enzyme, Promod® 324L, extending their range of enzymes for the pet food industry.
From Vegetarian for a Day to a True Vegan Lifestyle
Dr Patrick Lorenz, Senior Business Development Manager at BRAIN AG, provides his insights into a market innovating to cater for diverse dietary preferences.
Challenges of Plant Proteins in Replacing Animal Proteins
Proteins form a significant part of ingredients used in the food industry. Plant proteins are an obvious choice as substitutes to meat, egg, gelatine and milk are not easy however they do come with their challenges.
Superior Benefits of Enzymes in the Production of Plant Protein Hydrolysates
Protease enzymes can be used to modify flavour, improve solubility and reduce the molecular weight of different types of plant proteins including wheat gluten, pea, potato to increase their versatility as an ingredient in food products.
Microbial endoprotease preparation containing a high level of glutaminase side activity for savoury umami flavour generation and improved protein solubility and digestibility.
A unique blend of proteolytic activities for achieving a high degree of hydrolysis for improving the functionality and digestibility of animal and dairy proteins.
Endopeptidase, exopeptidase and glutaminase activities for the hydrolysis of wheat and soya to improve protein solubility and digestibility and the enhancement of savoury flavour profiles.
A fungal exopeptidase preparation suitable for the hydrolysis of dairy, animal and plant protein substrates, used to decrease hydrolysate bitterness and promote positive flavour generation.
A microbial deaminase for the conversion of 5’Adenosine monophosphate into the strong flavour enhancer inosinic acid for the production of nucleotide rich yeast extracts.
Microbial protease preparation for the high release of glutamic acid from dairy, meat and plant protein sources to produce a strong umami flavour.